{"id":87,"date":"2017-03-04T08:46:49","date_gmt":"2017-03-03T23:46:49","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=87"},"modified":"2026-01-10T10:54:28","modified_gmt":"2026-01-10T01:54:28","slug":"sushi-ingredients-prawn%e3%83%bbcrab","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/sushi-ingredients-prawn%e3%83%bbcrab\/","title":{"rendered":"List of Prawn (Ebi) and Crab (Kani)"},"content":{"rendered":"

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Crustaceans like shrimp and crab are sushi toppings overflowing with their distinctive sweetness.<\/p>\n

Except for Kuruma ebi, Ebi and Kani (shrimp and crab) were introduced as sushi toppings after WWII. The sweetness of shrimp is stronger when eaten raw. There is still a sweetness remaining in boiled shrimp, but it\u2019s weaker. Instead, the umami gets stronger and the texture is also completely different than when served raw. When boiled the fiber is more apparent and it can be bitten clear through. Kuruma ebi is one of the traditional sushi toppings of the Edo period.<\/p>\n

The umami of shrimp is sweeter than that of crab. The sweetness comes from the amino acids contained in the extract: glycine, arginine, alanine, propurine, and betaine. In particular, Kurumaebi and amaebi are particularly rich in glycine. On the other hand, umami is related to ATP decomposition-related substances.<\/p>\n

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This painting depicts “Matsu no Sushi,” which was famous as the most extravagant sushi in Edo. A child is begging for shrimp sushi.<\/figcaption><\/figure>\n

Crab wasn\u2019t originally an Edomae sushi topping. However, there is a special sweetness that oozes from the gaps in the fibrous body. The umami of crab is the amino acids in the extract component. Among crabs, hairy crabs have the most amino acids, while those of snow crabs, a high-end winter delicacy, are less abundant than those of hairy crabs, and therefore less rich in flavor. Nucleic acid-related substances are mainly CMP, but ATP-degrading substances such as AMP and inosinic acid are also involved in the umami taste. The main component of sweetness is glycine betaine, a sugar alcohol-based component.<\/p>\n

*Japanese terms will be italicized on sushi ingredients page.<\/p>\n

<Ebi\/Kani<\/strong><\/em>\uff0dPrawn\/Crab><\/h3>\n

Aburagani<\/a><\/strong><\/em><\/span>\uff0dBlue king crab (Paralithodes platypus (Brandi,1850))<\/p>\n

Aka ebi<\/span><\/a><\/strong><\/em>\uff0dArgentine Red Shrimp (Pleoticus muelleri\u00a0<\/i>(Spence Bate, 1888)<\/span>)<\/p>\n

Akashimamoebi<\/strong><\/em>\uff0dIndian lined shrimp (Lysmata vittata\u00a0<\/i>(Stimpson, 1860)<\/span>)<\/p>\n

Akaza ebi<\/a><\/strong><\/em><\/span>\uff0dJapanese lobster\u00a0(Metanephrops japonicus (Tapparone Canefri,1873))<\/p>\n

Ama ebi<\/a><\/strong><\/em><\/span>\uff0dDeepwater prawn (Deepwater shrimp, Pink prawn)<\/p>\n

Ashinagamoebi<\/strong><\/em>\uff0dToy shrimp (Heptacarpus futilirostris\u00a0<\/i>(Spence Bate, 1888)<\/span>)<\/p>\n

Australia Iseebi<\/a><\/strong><\/em><\/span>\uff0dAustralian spiny lobster (Panulirus cygnus George, 1962<\/span>)<\/p>\n

Benizuwaigani<\/a><\/strong><\/em>\uff0d<\/span>Red snow crab, Red tanner crab (Chionoecetes japonicus Rathbun, 1932)<\/p>\n

Black tiger (Ushi ebi)<\/span><\/a><\/strong><\/em>\uff0dBlack tiger (Penaeus monodon Fabricius,1798)<\/p>\n

Botan ebi<\/a><\/strong><\/em><\/span>\uff0dBotan shrimp (Pink prawn, Pink shrimp)<\/p>\n

Botan ebi<\/strong><\/em>\uff0dSpot prawn (Pandalus platyceros\u00a0<\/i>Brandt, 1851<\/span>)<\/p>\n

Budou ebi<\/span><\/a><\/em><\/strong>\uff0dGrape shrimp (Pandalopsis coccinata Urita 1941)<\/p>\n

Gasa ebi (Mosa ebi)<\/span><\/a><\/strong><\/em>\uff0dGas shrimp or Mosa shrimp (Argis lar (Owen, 1839)) or (Argis toyamaensis (Yokoya,1933))<\/p>\n

Gazami (Watarigani)<\/span><\/a><\/strong><\/em>\uff0dBlue swimming crab (Portunus (Portunus) trituberculatus (Miers.1876))<\/p>\n

Hanasakigani<\/strong><\/em>\uff0dHanasaki crab (Paralithodes brevipes (H. Milne-Edwards & Lucas, 1841))<\/p>\n

Himeamaebi\uff0d <\/strong><\/em>(Plesionika semilaevis\u00a0<\/i>Spence Bate, 1888<\/span>)<\/p>\n

Hokkaiebi<\/a><\/strong>\uff0d <\/strong><\/em>Hokkai shrimp (Pandalus latirostris Rathbun, 1902<\/span>)<\/p>\n

Ibaramo ebi (Oni ebi)<\/a><\/span>\uff0d<\/strong><\/em>Spiny Lebbeid (Lebbeus groenlandicus(Fabricius,1775))<\/p>\n

Ise ebi<\/a><\/strong><\/em><\/span>\uff0dJapanese spiny lobster (Panulirus japonicus (von.Seibold,1824))<\/p>\n

Izumiebi<\/strong><\/em>\uff0d(Plesionika izumiae\u00a0<\/i>Omori, 1971<\/span>)<\/p>\n

Higenagaebi<\/a><\/strong><\/em><\/span>\uff0dJack-knife shrimp (Haliporoides sibogae (De Man,1911)<\/span>)<\/p>\n

Hikarichihiroebi<\/a><\/span><\/em><\/strong>\uff0dStout red shrimp (<\/span>Aristeus virilis\u00a0<\/i>(Spence Bate, 1881)<\/span>)<\/span><\/p>\n

Jinkenebi<\/strong><\/em>\uff0dGolden shrimp (Plesionika semilaevis Bate, 1888)<\/p>\n

Kegani<\/span><\/a><\/strong><\/em>\uff0dHorsehair crab (Korean crab, Kegani crab)<\/p>\n

Kuma ebi (Ashiaka)<\/a><\/span>\uff0d<\/strong><\/em>Green tiger prawn (Penaeus semisulcatus De Haan.1844<\/span>)<\/p>\n

Kurigani<\/a><\/strong><\/em><\/span>\uff0dHelmet crab (Telmessus cheiragonus (Tilesius, 1812) )<\/p>\n

Kuruma ebi<\/a><\/strong><\/em><\/span>\uff0dKuruma prawn (Gadus macrocephalus Tilesius, 1810<\/span>)<\/p>\n

Naikaisujiebi<\/strong><\/em>\uff0dChinese ditch prawn (Palaemon gravieri\u00a0<\/i>(Y\u00fc, 1930)<\/span>)<\/p>\n

Namikudahigeebi<\/a><\/strong><\/em> \uff0d<\/span>Razor mud shrimp (Solenocera melantho De Man, 1917<\/span>)<\/p>\n

Sakura ebi<\/span><\/a><\/strong><\/em>\uff0dSakura shrimp (Sergia lucens (Hansen,1922))<\/p>\n

Shako<\/a><\/strong><\/em><\/span>\uff0dSquilla (Mantis shrimp, Edible mantis shrimp)<\/p>\n

Shiba ebi<\/a><\/strong><\/em><\/span>\uff0dShiba shrimp (Metapenaeus joyneri (Miers.1880))<\/p>\n

Shima ebi<\/a><\/strong><\/em><\/span>\uff0dMorotoge shrimp (Pandalopsis japonica Balss,1914)<\/p>\n

Shiro ebi (Shira ebi)<\/a><\/strong><\/em><\/span>\uff0dJapanese glass shrimp (Pasiphaea japonica Omori,1976)<\/p>\n

Takaashigani<\/a><\/strong><\/em><\/span>\uff0dJapanese giant crab (Macrocheria kaempferi (Temminck,1836))<\/p>\n

Tarabagani<\/span><\/span><\/a><\/strong><\/em>\uff0dKing crab, Alaska king crab, Red king crab (Paralithodes camtschaticus (Tilesius,1815))<\/p>\n

Tenshinoebi<\/a><\/strong><\/em><\/span>\uff0dParadise prawn (Penaeus stylirostris Stimpson, 1874<\/span><\/span>)<\/p>\n

Toyama ebi (Botan ebi)\uff0d<\/strong><\/em>Hamupback shrimp<\/p>\n

Uchidazarigani<\/a><\/span>\uff0d<\/strong><\/em>Signal crayfish (Pacifastacus trowbridgii (Stimpson,1857))<\/p>\n

Uchiwa ebi<\/strong><\/em>\uff0dSand crayfish, Flathead lobster, Balmain bug, Slipper lobster<\/p>\n

Zouriebi<\/a><\/strong><\/em><\/span>\uff0dJapanese mitten lobster (Pariibacus japonicus Holthuis,1960)<\/p>\n

Zuwaigani<\/a><\/strong><\/em><\/span>\uff0dSnow crab, Queen crab, Zuwai-crab (Chionoecetes opilio (O.Fabricius,1788))<\/p>\n

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We hope this information will be helpful.<\/p>\n

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Revision date: January 10, 2026<\/p>\n

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<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Crustaceans like shrimp and crab are sushi toppings overflowing with their distinctive sweetness. Except for Kuruma ebi, Ebi and Kani (shrimp and crab) were introduced as sushi toppings after WWII. The sweetness of shrimp is stronger when eaten raw. There is still a sweetness remaining in boiled shrimp, but it\u2019s weaker. Instead, the umami gets stronger and the texture is also completely different than when served raw. When boiled the fiber is more apparent and it can be bitten clear through. Kuruma ebi is one of the traditional sushi toppings of the Edo period. The umami of shrimp is sweeter than that of crab. The sweetness comes from the amino … Continue reading List of Prawn (Ebi) and Crab (Kani)<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[136,4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/87"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=87"}],"version-history":[{"count":93,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/87\/revisions"}],"predecessor-version":[{"id":7626,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/87\/revisions\/7626"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=87"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=87"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=87"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}